Traditional Meat Loaf

Savory Meat Loaf: Omit shredded carrot. Saute 1/2 cup chopped green pepper with onion in 2 teaspoon canola oil until tender. Add 2 minced garlic cloves and cook 1 minute. Cool slightly. Combine with the egg, milk, bread, cheese, salt and pepper. Add 1 teaspoon crushed dried rosemary. Proceed as recipe directs.

Traditional Meat Loaf Tips

Do you have to put milk in meat loaf?

No. While milk is a popular ingredient in meat loaf, you can use other liquids such as vegetable juice or broth, or even finely chopped mushrooms, which release a great deal of moisture. The milk or other liquid binds with the bread crumbs and eggs to create meat loaf’s familiar, sliceable, homey texture. Our popular Sweet-and-Sour Meat Loaf recipe uses tomato sauce as its liquid ingredient. 

What does bread do in meat loaf?

Bread is a binding agent for meat loaf—the magic happens when it’s mixed with eggs and liquid.

How do I make my meat loaf moist?

To ensure moist meat loaf, avoid overmixing the ingredients. Overmixing can make meat loaf tough instead of tender. Also be sure to use a fatty enough cut of meat—you want a meat or combination of meats that’s 90% lean or less.

Should meat loaf be cooked covered or uncovered?

It depends on the recipe. Glazed meat loaves like this one tend to get a bit sweet and caramelized when you bake them uncovered—and that’s exactly what you’re looking for in a tomato and brown sugar topping. For other variations, check out more meat loaf recipes.

Research contributed by Christine Rukavena, Taste of Home Book Editor.